Peppered Mushroom Potato Stir-Fry

Mushroom-Potato Stir Fry
This is a quick, weeknight post about one of my favorite quick, weeknight recipes. I created it on the fly one evening while craving something healthy but comforting.

Although really easy to put together with just a handful of ingredients, my Peppered Mushroom-Potato Stir Fry packs a huge flavor wallop, thanks mainly to the ground black pepper.

It’s also quite versatile- as most potato dishes are. So here it is: hope you’ll try it!

Peppered Mushroom-Potato Stir Fry
Recipe type: Side
Cuisine: Indian
Serves: 4
  • 2 large potatoes, cut into chunky cubes and then zapped in the microwave for about 5 minutes with a few tablespoons of water so they are tender but just short of well-cooked.
  • 1 cup crimini or button mushrooms, halved or quartered (if very big)
  • 1 red onion, sliced
  • 2 large cloves garlic, minced
  • 1 sprig curry leaves
  • 1 tbsp ground black pepper
  • 1 tbsp canola oil
  • Salt to taste
  1. Heat the oil in a cast-iron or non-stick skillet.
  2. Stir-fry the onions until they start to brown.
  3. Add the garlic, curry leaves and black pepper and stir for a minute.
  4. Add the mushrooms and stir to coat with the oil and pepper.
  5. Add the drained potatoes. Stir occasionally until the potatoes are golden-brown.
  6. Salt to taste. Serve hot!


I want to take a moment here to thank the lovely Madhuram who gave me the Nice Matters award- my fourth! Thanks, Madhuram, for the thoughtful gesture.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Get new recipes by email. Sign up below.


  1. says

    Gasp! Too delicious, Vaishali! I can only imagine (for the moment) what a full tablespoon of black pepper tastes like. My mouth is literally watering.

    No surprise you received a fourth Nice Award. : }

  2. says

    Cham, Thanks.

    Divya, The pepper does give quite a kick and there’s nothing like it, especially on cold winter nights!

    Dee, Pearlsofeast: Welcome and thanks.

    Dhivya, Thanks.

    smn, It is indeed a delicious combo.

    Anjali, Sandhya, Thanks.

    Susan, Thanks. The pepper certainly packs a punch, but that’s part of the fun! Hope you try it sometime.

  3. says

    even though I am not a fan of mushrooms, the stir-fry looks wonderful, Vaishali. Delicious! Congrats on your award too.

  4. says

    Your welcome Vaishali. Even though I want to start cooking mushrooms a lot more than I am actually doing now, somehow the smell does not appeal to me. Do you have any tips to avoid the smell? Or maybe I should get used to it, I guess!

  5. says

    Mansi, Thanks! I hope you do.

    Madhavi, Welcome, and thanks.

    Saswati, Sia, Srikar’s kitchen, Liz: Thanks!

    Uma, Thanks, dear. Sorry to hear, though, you don’t like mushrooms. I love the texture and the fact that they take on the flavors of spices as beautifully as they do.

    Madhuram, I guess you’re talking about the earthy smell that “meatier” mushrooms like portabella have? In that case, you might want to try the white button mushrooms which are really tender and don’t have the earthy smell.

    Madhavi, You’re welcome!

    Sagari, Thanks!

  6. says

    Vaishali I’m talking about the white button mushrooms too. When I make mushroom soup, while sauteeing it I get an unpleasant odor. Maybe it’s just me! Since my son love mushroom soup I either get the canned one or close my nose while preparing it myself.

Leave a comment!